Chicken Dump Soup
From the Money Saving Recipes Series
Fast, Easy and Delicious!
I love my Chicken Dump Soup recipe! It’s so fast, easy and budget friendly. I found the Uncle Ben’s rice packets at my local Dollar Tree stores. They were the smaller 2 oz packets but if you’re like me, quick and easy individual sizes work great instead of the larger boxes that I have to pre-measure.
I use the canned chicken when I don’t have leftover chicken in my fridge and it tastes great! I usually wait for a good deal and then stock up on it for this recipe. When I don’t have any in my stockpile on hand, I resort to hunting down coupons like the ones pictures above and I still find ways to save money while making my favorite pot of soup!
The best part of this recipe is that you literally dump all of your ingredients into a pot, heat thoroughly and serve.
Ingredients for Chicken Dump Soup
8-10 ounces of grilled chicken (2 oz per serving)
1 can diced tomatoes with green chiles (Rotel)
1 (15oz) can yellow corn (drained and rinsed to remove excess salt)
1 (15oz) can low sodium black beans (drained and rinsed to remove excess salt)
1 quart low sodium chicken stock
1 medium shallot or small onion, finely chopped
1 packet Goya Sazon seasoning (The one that says “con culantro y achiote” on the box. I have NO clue what achiote is but I do know that it makes it all taste great!)
4 to 4.5 cups water
1 cup instant white rice
1 to 2 teaspoons of cumin
1 bay leaf *Remove before serving*
Kosher salt to taste
3 cups of your favorite chopped fresh vegetables or frozen is just fine too
Word of caution….if you use frozen veggies be sure and defrost them under running water or in the microwave on the defrost setting so that you don’t get that weird freezer taste you can sometimes get from frozen veggies. Maybe I am the ONLY person on the planet who thinks it can taste weird? Maybe not! Haha!
All you have to do is literally DUMP the ingredients into a large pot. My favorite cooking pot is the large Cocinaware Dutch Oven. I like it because it never seems to overheat and cause all of my soup to boil over and make a mess and it stays warm so much longer than a metal pot so I can go back for second and third helpings and the soup itself is still piping hot.
You can also make this recipe in the crockpot but be sure to leave the setting on low if you plan to heat it for more than 4 hours so it doesn’t overheat and turn your vegetables to mush.
Be sure adjust the salt and seasoning AFTER you thoroughly heat the soup otherwise you might over season and ruin the whole batch. I have done that a time or two in the past and those were sad days.
I serve my soup topped with shredded cheese that melts well such as cheddar, colby jack or mozzarella and slices of fresh avocado with tortilla chips. I would guess-timate that this soup makes between 8-10 servings if you eat 2 or 3 bowls at a time like I do, otherwise it would make about 20 (1/2 cup) servings.
Do you plan to try to Chicken Dump Soup recipe? Want to watch me make it on my YouTube channel? Click here to see me in action!
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